Chili Pepper

Purchase:

Chile is a fruit vegetable because they have seeds inside. Chili or chili is from the family of Peppers or peppers (candies).

Freshness:

It is of a strong and pungent flavor (arouses the sense of taste). Characteristic odour. Its color goes from green to red according to its ripening point. They can also be obtained in the market, dry and their color is darker. These are hydrated in hot water when they are to be used. Other presentations are powder or liquid (salsa).

When you go to buy the fresh product in the supermarket, we recommend:

Observe that the display site is clean and adequately refrigerated.
Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.

Uses:

As a condiment (hot) to season a wide variety of dishes and moles, in the cuisine of many places in the world (especially in “Mexican cuisine”) because it enhances the flavors. The leaves that are hot but a little bitter are used as buds in Philippine, Japanese and Korean cuisine.

Storage:

The chilies are stored clean and dry in the “vegetable drawer” of the refrigerator, without bag. When leaving a piece, keep facedown in a container with a lid, preferably plastic and absorbent paper (dry) in the bottom of it, so that it does not scatter its itching to other foods. Dry Ajís or chilies are hydrated before use. They can also be wrapped in film paper (Vinipel) and frozen. Its duration, refrigerated fresh, approximately 10 days. Frozen fresh, 3 months approx. Dry at room temperature in cool, dry place, until consumed. If the weather is hot enough, refrigerate the dry ones, in a perforated bag and with absorbent paper (dry) inside.